Melted butter, for greasing
400g 6-pack original English muffins
200g shaved leg ham, thickly sliced
1½ cups grated vintage cheddar cheese (150g)
¹∕³ cup finely chopped fresh chives
Bottled hollandaise sauce, to serve
3 eggs, lightly beaten
2½ cups milk
2 tblsps bottled hollandaise sauce
1 tblsp Dijon mustard
Grease base and sides of an ovenproof dish (10-cup capacity) with butter.
To make custard, combine all ingredients in a large jug. Season with salt and pepper. Whisk until combined.
Tear muffins into 3cm pieces. Place in prepared dish. Add ham, cheese and chives. Gently toss to combine. Spread over base of dish. Pour over custard. Refrigerate, covered, overnight.
Cook, uncovered, in a moderate oven (180C) for about 40 to 45 minutes, or until custard is set and top is golden. Cover loosely with foil during cooking if top starts to over-brown. Remove. Stand for 15 minutes.
Serve with hollandaise sauce.